Italian Culinary Experience: New York

Amore. That's what the Italian Culinary Experience is all about—a deep, abiding love for the vibrant traditions of Italy’s treasured cuisine. Designed by world-renowned Tuscan chef Cesare Casella, this program divides your time between two culinary capitals, New York City and the famed Emilia-Romagna region, to provide one of the most comprehensive training experiences ever created for the aspiring Italian cook. Immersive and intensive, this seven-month experience will forever change the way you think about food, and about life. Check out our video at the bottom of this page to get a glimpse of what this program has to offer.

 

* M-1 nonimmigrant students are not eligible for the Italian Culinary Experience in New York, but are eligible for this course at ICC’s California campus. Click here for details.

ITALIAN CULINARY EXPERIENCE PROGRAM AT A GLANCE (HOVER OVER TIMELINE):

Introduction

Get introduced to the kitchen with knife skills and safety training, along with how to purchase, clean, prepare and store fruits and vegetables.

Cheese + Antipasti

See, smell and taste a range of cheeses, as well as the varieties of cured meats and vegetables. Learn how to balance attributes and flavor

Contorni

Learn essential preparations for salad and vegetable dishes, the accompaniments to any complete Italian meal.

Stocks, Soups, Sauces

Create stocks and sauces to be used in countless recipes and form the backbone of many dishes.

Pasta + Risotto

Beam with pride as you roll out your first sheet of fresh pasta! Learn other Italian mainstays, including gnocchi, risotto, polenta and rice.

Pizza + Bread

Practice essential techniques including mixing, shaping, baking and finishing on recipes like focaccia, calzone, crispy grissini and pizza.

Carne

Understand the cooking methods for Italian carni: chicken, duck, quail, beef, veal, pork, lamb and rabbit.

Seafood

Learn the right techniques to prepare all kinds of pesci, from shellfish to flat fish and round fish.

Desserts

Cover techniques for preparing authentic, delicious sweets: custards, cream puffs, sponge cakes, biscotti, gelato, sorbet, mousse.

History of Italian Cuisine

In Italy, class meets twice a week and explores how culinary traditions have been shaped by the events and geography of each region.

Italian Language

Language classes allow you to absorb the culture around you; classes are held three times a week right in your dorm in Italy.

Chef Demonstrations

16 Michelin-starred guest chefs from various regions in Italy show you techniques to prepare significant traditional local recipes.

Products and Raw Materials

Italian cuisine is strictly related to the availability and quality of raw materials, which you’ll get to experience through lectures and product tasting.

Cooking Practice and Recipes

Be fully immersed in Italian cuisine with the ability to professionally create, cook and present Italian dishes based on regional recipes.

Wine

Explore the technological aspects, grape characteristics and the power of Italian wine.

Field Trips

Five days of training are devoted to visiting some of Italy's most significant production sites, where you'll witness prized agricultural traditions.

Work in Italy

Through a special arrangement with the Italian government, you’ll stage (apprentice) at a highly rated Italian restaurant, located in one of Italy's 20 regions.

OVERVIEW

Authenticity from Day One
From the moment you arrive at our NYC campus, you’ll be preparing for Italy. In ten fast-paced weeks, you’ll dive into Italian cooking fundamentals, authentic ingredients, traditional dishes and Italian language. Under the close tutelage of our experienced chef-instructors, you’ll gain a serious working knowledge of classic dishes ranging from antipasti to la dolce.

Study Abroad
Then you’re off to Italy! For nine exhilarating weeks, you’ll study at our sister school, ALMA, The International School of Italian Cuisine near Parma, where you’ll expand your knowledge with history, visits from master chefs and field trips to the sources of authentic Italian cuisine: regional farms, factories and vineyards that employ traditional methods. As you taste and explore the local abundance — such as truffles, olive oil, wine, balsamic vinegar, Prosciutto di Parma and more - you’ll truly understand the Italian approach to ingredients and cooking.

Work in Italy
Week 20 marks the beginning of a stage (apprenticeship) arranged with a highly rated Italian chef in his/her restaurant, improving your techniques and language skills every day. (Many of our students decide to stay as long as five months.) Students then return to ALMA for a final practical exam evaluated by a panel of esteemed Italian chefs and chef-instructors. When finished, you will have a top-rated European restaurant on your resume and vast knowledge at your command.

$20K GRANA PADANO SCHOLARSHIP

$15K MARCELLA HAZAN SCHOLARSHIP

Available to qualifying applicants; Italian-specific scholarships cannot be combined 

See information about college creditfinancial aid and scholarships

 

Find out about our legendary deans, small class size and alumni network here.

TUITION INCLUDES

  • Application fee, uniform, tool kit, books and supplies
  • "Family meal” prepared by students
  • 12:1 student-to-teacher ratio
  • Skills workshops in key areas such as knife skills, butchering and food costing
  • Culinary Business workshops
  • Volunteer opportunities with visiting chefs
  • Carnegie Hall commencement
  • Financial aid and Career Service counseling
  • Housing in Italy

RSVP FOR OUR NEXT OPEN HOUSE

Only interested in taking the New York portion of this course? Please contact an admission representative to discuss enrollment and pricing.

 

course information
DATESTIMEDURATIONDAYSTUITION
10-05-15 - 05-18-16 9:30am-3:00pm 28 weeks Mon-Fri $43,300

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com.

  • New York City

  • Study in Italy

  • Work in Italy

At our NYC campus, you’ll spend your time in the kitchen learning authentic Italian cuisine, combined with language classes to prepare you to live, learn and work in Italy.

Things You Will Learn

  • Language and Culture
  • Cheese and Antipasti
  • Stocks and Sauces
  • Pastas—Dried, Fresh and Filled
  • Pizza and Breads
  • Fish (Round and Flat Fish, Shellfish and Seafood)
  • Meat, Poultry and Game
  • Regional Side Dishes
  • Classic Desserts and Pastries
  • Italian Wine Characteristics and Pairing

Introduction: Get introduced to the kitchen with knife skills and sanitation training. You’ll cover how to purchase, clean, prepare and store fruits and vegetables, as well as learn about oils, vinegars and vinaigrettes, the authentic dressings that can enhance any recipe.

Cheese & Antipasti: Italy produces over 450 types of formaggi across its 20 regions. See, smell and taste a range of cheeses, as well as the varieties of cured meats and vegetables. Learn how to balance attributes and flavors, like acidity and sweetness, in dishes that include insalata di funghi, carpaccio alla cipriani and bruschetta al pomodoro.

Stocks & Sauces:  Learn techniques to create stocks and sauces that are used in countless recipes and form the backbone of many dishes. You'll prepare recipes such as zuppa di ceci, pasta fagioli, zuppa di farro and other classics.

Pasta - Fresh, Dried and Filled:  Beam with pride as you roll out your first sheet of fresh pasta. You'll make ragù di carne and gnocchi alla romana the way they were meant to be, and be introduced to other Italian mainstays, including hearty risotto, polenta and rice dishes like vialone nano.

Pizza & Breads: From rustic and crusty to sweet and flaky, Italian pane is famed for its distinct flavors and textures. You'll practice essential techniques that include mixing, shaping, baking and finishing on staple recipes like focaccia, calzone, crispy grissini and pizza.

Fish:  Learn the right techniques to prepare all kinds of pesci, from shellfish to round fish. You'll learn how to check for freshness and practice scaling, trimming, gutting and filleting, and have the opportunity to refine your skills in poaching, sautéing and baking.

Meats:
 This unit runs the gamut of Italian carni: chicken, duck, quail, beef, veal, pork, lamb and rabbit. You’ll learn a number of cooking methods, sautéing, grilling, braising and roasting, and learn  how to purchase, fabricate and store regional Italian varieties of meat, as well as their local preparations.

Contorni:
 No Italian meal is complete without a salad and vegetable side dish, and you'll learn the essential preparations used for all of them. You'll practice classic methods, including brasare, arrostire and frittura, and see firsthand how these ingredients combine in their own unique ways.

Desserts: And finally, la dolce! You'll cover techniques for preparing authentic and delicious sweets: custards, cream puffs, sponge cakes, biscotti, gelato, sorbet, mousse. Lessons include such popular desserts crostate, panna cotta, pasta sfoglia and tiramisu.

Under acclaimed Italian chefs at ALMA, the International School of Italian Cuisine led by Michelin-starred chef Gualtiero Marchesi, expand your cooking skills and supplement them with theory, history and more language. You'll visit regional farms, factories and vineyards to witness firsthand the production of ingredients synonymous with Italy.

Things You Will Learn

  • History of Italian cuisine
  • Italian language
  • Guest chef demonstrations
  • Regional product tastings
  • Cooking practice and recipes
  • Wine education
  • Italian pastries

Field Trips

Past destinations have included:

  • Truffle museum
  • Cheese production plants
  • Parma ham production plant
  • Vineyards in Toscana and Piemonte
  • Olive oil mill in Toscana
  • Balsamic vinegar acetaia

History of Italian Cuisine: Class meets twice a week and explores how culinary traditions have been shaped by the events and geography of each region. Understanding Italian ingredients and recipes in the context of where they originated is key to elevating your experience while in Italy.

Italian Language:  Language classes allow you to absorb the culture around you and are held three times a week right in your dorm. Your teacher will prepare you with useful vocabulary to help you communicate at your stage.

Guest Chef Demonstration: 16 Michelin-starred guest chefs from various regions in Italy will show you techniques used to prepare significant traditional local recipes.

Products and Raw Materials: Italian cuisine is strictly related to the availability and quality of raw materials, which you’ll get to experience through lectures and product tasting.

Cooking Practice and Recipes:  Through hands-on training and continuous demonstrations, you’ll be fully immersed in Italian cuisine with the ability to professionally prepare, cook and present Italian dishes based on regional recipes.

Wines: Wine is an integral part of Italian gastronomy, and wine's relationship to Italian culture, products and habits is as important as its regional variations. You'll explore the technological aspects, grape characteristics and the power of wine.

Pastry: Pastry holds an important place in Italian cuisine. You’ll learn to prepare a wide range of Italian pastries,  including tiramisu, zuccotto, zuppa inglese, cassata siciliana, cannoli siciliani, pastiera napoletana, panettone, pandoro and more.

Field Trips: Five days of training will be devoted to visiting some of Italy's most significant production sites. You'll witness prized agricultural traditions, some of which are thousands of years old.

By week 20, you're ready to enter a professional kitchen. The stage (pronounced stahj) consists of a short-term apprenticeship in the restaurant of a highly rated Italian chef, located in one of Italy's 20 regions. All your training will come into practice, plus, when you finish, you'll have an internationally renowned restaurant on your resume.

Following your stage, you'll return to ALMA to complete your final, a practical exam that will be evaluated by a panel of distinguished professionals.

business workshops

Knowing how to cook is one thing; understanding how to develop a business plan is another skill set. That’s why we’ve introduced a portfolio of Culinary Business workshops, from business plan 101 to culinary careers outside the kitchen. Take one or all these optional offerings during your time at school and post-graduation, to boost your business IQ. Click on current workshops below for more information. Workshops are available in-person in the International Culinary Theater, scheduled in a rotation of topics, and are available online through the student/alumni portal*.

*Each workshop topic is held approximately once annually and becomes available online after the first offering. Students interested in a topic not held during their program dates can view the workshop online at any time, including after graduation.

Discover a broader scope of opportunities in the culinary world, from restaurants to specialty food stores to food trucks. Understand the measure of a successful food business including developing a concept, feasibility, organization, resources and tools.

This class provides the background, guidance and templates needed to start writing your own business plan—an essential document to secure funding and open a business. All phases and components of the business plan are covered, from executive summary and financials to market analysis and marketing.

Learn how to understand and use financial statements, including profit and loss statements, to build and scale your business. The class encompasses the basics of P&L statements, balance sheets, factors of revenue, types of expenses and financial definitions to help give you a firm grasp of the numbers.

How to develop and tell your story, create an identity, establish key relationships and fully maximize social media in this marketing primer.

An ICC graduate gives the keys to starting your own private chef enterprise. The class highlights business basics like billing, rates and expenses, as well as food sourcing, menu development and private event planning. Learn how to conduct business in a private home, impressing your clients while maintaining a sense of professionalism.

Learn about the importance of a beverage program and how it can be instrumental in the profitability of your food business. Wine list design, beverage program management, purchasing, costing and inventory are covered, along with the challenges and benefits of building a beverage program.

Aspiring chefs need to be as comfortable in front of the camera as behind a stove. Learn tricks of the trade from Executive Chef of the Food Network (and ICC grad), Robert Bleifer, now Adjunct Dean of Food Media at ICC.

Note: The cost of housing in New York and airfare to Italy are not included. The New York portion of this course is approved, with vocational objectives, by the New York State Education Department. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission's accreditation. ALMA is accredited by the Emilia-Romagna Region of Italy. The total cost for this program is comprised of a fee of $21,500 to the International Culinary Center, LLC for the New York portion and $21,800 to Culinary Explorations for the Italy portion. This program is not currently open to enrollment by M-1 nonimmigrant students. Students are responsible for researching and complying with immigration laws. All students who are not citizens of the European Union will be required to obtain a visa in order to attend classes at ALMA. Students are responsible for providing all documents necessary for the visa application on a timely basis and are responsible for all costs associated therewith. Placement assistance shall be given to students wishing to complete a stage in a United States location other than New York City but placement is not guaranteed. Housing will not be provided for stages in the United States. No other refund or compensation will be provided.

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